Since our home ovens often have unbalanced heat zones, it is best if 1/2 way through the baking time, you can either rotate your baking item or switch positions if you have 2 items in the oven. Only do this once because it isn’t a good idea to keep opening the oven door as it causes temperature imbalances and in some items, makes them tough (yes, we can have “tough” baked goods), or may cause them to drop.
For the Holidays:
Make sure to check out this site for more than enough recipes and ideas:http://www.northpole.com/kitchen/cookbook/ Thanks Nancy for the link!
What’s the Diffence in Egg Dishes?
Omelet: North American Egg Dish. Usually eaten immediately. Beaten eggs are mixed with no more than 1 TBS liquid per egg, usally less. The cooked eggs are folded around the filling. Cooked in a frying pan on stove top.
Frittata: Italian omelet. It can be eaten later even frozen for use at a later date. It is started on stove top and finished in the oven. It typically does not have saucy type fillings.
Quiche: Baked eggs in a pie shell. You can make a crustless quiche. Usually add cheese . It has a more delicate consistancy of the other dishes because it is made with more liquid than egg, 2 to 3 eggs per cup of liquid. A trick to keep it delicate is to remove it slightly before it’s done because it will continue to cook when removed. Don’t let the surface crack while in the oven… then it’s done too much.
Strata: Eggs, cheese, bread that puff up when baked. Same liquid to egg ratio as a quiche.
This information wa summarized from Laura Dolson’s article found at http://lowcarbdiets.about.com/od/cooking/a/eggdishes.htm
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